Chefs, a leg of lamb, my idea for cooking.....
Discussion
Ok so please feel free to pick faults, give me advice as to how i can improve this as you see fit please!
I have a lag of lamb, im going to roll it in flour, dreid thyme and rosemary and brown it off ihn a little oil in the pan.
Im then going to transfer it to my slow cooker with, chopped onion, carrots, parsnips and a swede, pour over 1 pint of veg stock and add half a jar of mint jelly.
I will then cook it on the lowest setting for 7-8 hours.
Whilst the meat is resting, to make my gravy, im going to transfer all the juice/stock into a large pan and start reducing it on heat.
I was then planning to add some corn flour and strain through a sieve when i have the thickness i like.
Is that all i need to do for the gravy or have i miseed something?
Is there anything else that i have missed? All advice will be most welcome!
I have a lag of lamb, im going to roll it in flour, dreid thyme and rosemary and brown it off ihn a little oil in the pan.
Im then going to transfer it to my slow cooker with, chopped onion, carrots, parsnips and a swede, pour over 1 pint of veg stock and add half a jar of mint jelly.
I will then cook it on the lowest setting for 7-8 hours.
Whilst the meat is resting, to make my gravy, im going to transfer all the juice/stock into a large pan and start reducing it on heat.
I was then planning to add some corn flour and strain through a sieve when i have the thickness i like.
Is that all i need to do for the gravy or have i miseed something?
Is there anything else that i have missed? All advice will be most welcome!
Sheets Tabuer said:
To make gravy you would deglaze the roasting tin however as you are not doing that then I would use arrowroot to thicken, I have several bad memories of my mothers gravy made with cornflour 
Mind you it won't be as quick..
Cheers mate! Apart from that though does the rest of it seem ok?Mind you it won't be as quick..
Sheets Tabuer said:
Would you do that with a piece of meat with a bone in? I'd do it for chunks but lamb has the skin and fat layer.
Mind you I tend not to use my slow cooker anymore.
Personally I'd bone and chunk a leg for the slow cooker. Although in all honesty if it's really 'lamb' I'd roast it and save the slow cooker for hogget or mutton.Mind you I tend not to use my slow cooker anymore.
Sheets - why don't you use your slow cooker anymore?
Seasonings sound great. What about putting in an oven over a roasting pan at 225f. Chuck some garlic and root veggies in there. Remove the lamb at 135f, wrap in foil, and put it in a cooler for 45mins. It'll stay hot for hours in there, and the juices will re-distribute perfectly, and given how it's been cooked, it'll be even pink throughout.
Then I'd deglaze the roasting pan and make the gravy from that..
Then I'd deglaze the roasting pan and make the gravy from that..
Here's a similar idea - but gets a roasted look.
Take a leg of lamb and do the earlier suggested process of cutting slits into it and inserting peeled cloves of garlic into them. In a decent sized leg I reckon a complete bulb is about right.
Put your leg into a roaster with a lid. Pour in a glass of red wine. Any herbs you fancy - I like a little finely chopped rosemary and some thyme.
Now SEAL the top with foil and put the lid over the foil. This ensures a REALLY good seal - which you'll need. Put the dish in the oven at 85C for six or seven hours.
OK: So far it's just what your slow cooker would do. Now comes the roasting part.
Take the lamb out of the oven and pour off the juice into a jug. There will be quite a lot of it - plenty to make loads of gravy. I skim the fat off the top. Reserve this - you'll want it later.
Put the lamb back into the oven for half an hour at 220C or so - or maybe even higher but you'll need to watch it to make sure it doesn't dry out. If you have par-boiled potatoes you could roast them at this time - but not in the same dish as the lamb.
When browned the lamb should then come out and be rested for a few minutes (won't need as long as fast roasting) under some foil. Carve into slices and serve.
It should be brown and crisp onthe outside - and moist and soft on the inside.
You can make gravy using the juices reserved earlier by pouring them into the roasting dish, deglazing it of any tasty burnt on lamby bits and then thickening - I use cornflour but you MUST pre-mix the cornflour with COLD water in a glass first, stir it into boiling juices and simmer for at LEAST five minutes to "cook out" any floury taste.
I've done this recipe a few times now to universal approval. It's even convenient as you prepare the lamb in advance as you would with slow cooking - leaving yourself with a short roasting job shortly before dinner.
Take a leg of lamb and do the earlier suggested process of cutting slits into it and inserting peeled cloves of garlic into them. In a decent sized leg I reckon a complete bulb is about right.
Put your leg into a roaster with a lid. Pour in a glass of red wine. Any herbs you fancy - I like a little finely chopped rosemary and some thyme.
Now SEAL the top with foil and put the lid over the foil. This ensures a REALLY good seal - which you'll need. Put the dish in the oven at 85C for six or seven hours.
OK: So far it's just what your slow cooker would do. Now comes the roasting part.
Take the lamb out of the oven and pour off the juice into a jug. There will be quite a lot of it - plenty to make loads of gravy. I skim the fat off the top. Reserve this - you'll want it later.
Put the lamb back into the oven for half an hour at 220C or so - or maybe even higher but you'll need to watch it to make sure it doesn't dry out. If you have par-boiled potatoes you could roast them at this time - but not in the same dish as the lamb.
When browned the lamb should then come out and be rested for a few minutes (won't need as long as fast roasting) under some foil. Carve into slices and serve.
It should be brown and crisp onthe outside - and moist and soft on the inside.
You can make gravy using the juices reserved earlier by pouring them into the roasting dish, deglazing it of any tasty burnt on lamby bits and then thickening - I use cornflour but you MUST pre-mix the cornflour with COLD water in a glass first, stir it into boiling juices and simmer for at LEAST five minutes to "cook out" any floury taste.
I've done this recipe a few times now to universal approval. It's even convenient as you prepare the lamb in advance as you would with slow cooking - leaving yourself with a short roasting job shortly before dinner.
Don said:
Here's a similar idea - but gets a roasted look.
Take a leg of lamb and do the earlier suggested process of cutting slits into it and inserting peeled cloves of garlic into them. In a decent sized leg I reckon a complete bulb is about right.
Put your leg into a roaster with a lid. Pour in a glass of red wine. Any herbs you fancy - I like a little finely chopped rosemary and some thyme.
Now SEAL the top with foil and put the lid over the foil. This ensures a REALLY good seal - which you'll need. Put the dish in the oven at 85C for six or seven hours.
OK: So far it's just what your slow cooker would do. Now comes the roasting part.
Take the lamb out of the oven and pour off the juice into a jug. There will be quite a lot of it - plenty to make loads of gravy. I skim the fat off the top. Reserve this - you'll want it later.
Put the lamb back into the oven for half an hour at 220C or so - or maybe even higher but you'll need to watch it to make sure it doesn't dry out. If you have par-boiled potatoes you could roast them at this time - but not in the same dish as the lamb.
When browned the lamb should then come out and be rested for a few minutes (won't need as long as fast roasting) under some foil. Carve into slices and serve.
It should be brown and crisp onthe outside - and moist and soft on the inside.
You can make gravy using the juices reserved earlier by pouring them into the roasting dish, deglazing it of any tasty burnt on lamby bits and then thickening - I use cornflour but you MUST pre-mix the cornflour with COLD water in a glass first, stir it into boiling juices and simmer for at LEAST five minutes to "cook out" any floury taste.
I've done this recipe a few times now to universal approval. It's even convenient as you prepare the lamb in advance as you would with slow cooking - leaving yourself with a short roasting job shortly before dinner.
Really, really like the sound of this - one to try at the weekend.Take a leg of lamb and do the earlier suggested process of cutting slits into it and inserting peeled cloves of garlic into them. In a decent sized leg I reckon a complete bulb is about right.
Put your leg into a roaster with a lid. Pour in a glass of red wine. Any herbs you fancy - I like a little finely chopped rosemary and some thyme.
Now SEAL the top with foil and put the lid over the foil. This ensures a REALLY good seal - which you'll need. Put the dish in the oven at 85C for six or seven hours.
OK: So far it's just what your slow cooker would do. Now comes the roasting part.
Take the lamb out of the oven and pour off the juice into a jug. There will be quite a lot of it - plenty to make loads of gravy. I skim the fat off the top. Reserve this - you'll want it later.
Put the lamb back into the oven for half an hour at 220C or so - or maybe even higher but you'll need to watch it to make sure it doesn't dry out. If you have par-boiled potatoes you could roast them at this time - but not in the same dish as the lamb.
When browned the lamb should then come out and be rested for a few minutes (won't need as long as fast roasting) under some foil. Carve into slices and serve.
It should be brown and crisp onthe outside - and moist and soft on the inside.
You can make gravy using the juices reserved earlier by pouring them into the roasting dish, deglazing it of any tasty burnt on lamby bits and then thickening - I use cornflour but you MUST pre-mix the cornflour with COLD water in a glass first, stir it into boiling juices and simmer for at LEAST five minutes to "cook out" any floury taste.
I've done this recipe a few times now to universal approval. It's even convenient as you prepare the lamb in advance as you would with slow cooking - leaving yourself with a short roasting job shortly before dinner.
As well as putting cloves of garlic into slits in the lamb, I also like to stick in a few rosemary leaves and a little sliver of anchovy fillet. I'm not an anchovy fan but it really helps to bring out the flavour of roast lamb for some reason...
markomah said:
Don said:
Here's a similar idea - but gets a roasted look.
Take a leg of lamb and do the earlier suggested process of cutting slits into it and inserting peeled cloves of garlic into them. In a decent sized leg I reckon a complete bulb is about right.
Put your leg into a roaster with a lid. Pour in a glass of red wine. Any herbs you fancy - I like a little finely chopped rosemary and some thyme.
Now SEAL the top with foil and put the lid over the foil. This ensures a REALLY good seal - which you'll need. Put the dish in the oven at 85C for six or seven hours.
OK: So far it's just what your slow cooker would do. Now comes the roasting part.
Take the lamb out of the oven and pour off the juice into a jug. There will be quite a lot of it - plenty to make loads of gravy. I skim the fat off the top. Reserve this - you'll want it later.
Put the lamb back into the oven for half an hour at 220C or so - or maybe even higher but you'll need to watch it to make sure it doesn't dry out. If you have par-boiled potatoes you could roast them at this time - but not in the same dish as the lamb.
When browned the lamb should then come out and be rested for a few minutes (won't need as long as fast roasting) under some foil. Carve into slices and serve.
It should be brown and crisp onthe outside - and moist and soft on the inside.
You can make gravy using the juices reserved earlier by pouring them into the roasting dish, deglazing it of any tasty burnt on lamby bits and then thickening - I use cornflour but you MUST pre-mix the cornflour with COLD water in a glass first, stir it into boiling juices and simmer for at LEAST five minutes to "cook out" any floury taste.
I've done this recipe a few times now to universal approval. It's even convenient as you prepare the lamb in advance as you would with slow cooking - leaving yourself with a short roasting job shortly before dinner.
Really, really like the sound of this - one to try at the weekend.Take a leg of lamb and do the earlier suggested process of cutting slits into it and inserting peeled cloves of garlic into them. In a decent sized leg I reckon a complete bulb is about right.
Put your leg into a roaster with a lid. Pour in a glass of red wine. Any herbs you fancy - I like a little finely chopped rosemary and some thyme.
Now SEAL the top with foil and put the lid over the foil. This ensures a REALLY good seal - which you'll need. Put the dish in the oven at 85C for six or seven hours.
OK: So far it's just what your slow cooker would do. Now comes the roasting part.
Take the lamb out of the oven and pour off the juice into a jug. There will be quite a lot of it - plenty to make loads of gravy. I skim the fat off the top. Reserve this - you'll want it later.
Put the lamb back into the oven for half an hour at 220C or so - or maybe even higher but you'll need to watch it to make sure it doesn't dry out. If you have par-boiled potatoes you could roast them at this time - but not in the same dish as the lamb.
When browned the lamb should then come out and be rested for a few minutes (won't need as long as fast roasting) under some foil. Carve into slices and serve.
It should be brown and crisp onthe outside - and moist and soft on the inside.
You can make gravy using the juices reserved earlier by pouring them into the roasting dish, deglazing it of any tasty burnt on lamby bits and then thickening - I use cornflour but you MUST pre-mix the cornflour with COLD water in a glass first, stir it into boiling juices and simmer for at LEAST five minutes to "cook out" any floury taste.
I've done this recipe a few times now to universal approval. It's even convenient as you prepare the lamb in advance as you would with slow cooking - leaving yourself with a short roasting job shortly before dinner.
As well as putting cloves of garlic into slits in the lamb, I also like to stick in a few rosemary leaves and a little sliver of anchovy fillet. I'm not an anchovy fan but it really helps to bring out the flavour of roast lamb for some reason...
Also good in lamb shanks.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff